Milk & Cream
3644 recipes found
Classic Sugar Cookies
Everyone needs a good sugar cookie recipe. If you can master the very simple technique behind this one dough, you have several variations at your disposal, most likely without a trip to the grocery store.
Hot Blueberries
Maple Spice Ice Cream
Here is an egg-free ice cream with a light, sophisticated flavor. Often called Philadelphia-style or American-style ice cream, this is a traditional method that can yield phenomenal results if superior ingredients are used, so make sure to use good heavy cream and fresh spices. The results, achieved in just a couple of hours, are a perfect end of summer treat that hints of fall.
Peanut Butter and Chocolate Ice Cream Sandwiches
For a modern grown-up version of the chocolate-chip cookie ice cream sandwich, I scooped ice cream into sliced baguettes, then drizzled it with sea-salt-strewn chocolate nut spread. The result is sweet, savory, sophisticated and laughably easy, just like grasshopper pie — even if its color isn’t quite as dramatic.
Mary Encinger's Brownies
Turkey and Noodles
This comforting family recipe belongs to Whitney Reynolds, a New Yorker with roots in Tennessee. The Reynolds family traditionally serves the dish of thickened turkey broth and noodle-shaped dumplings as a side at Thanksgiving dinner, next to the roasted bird and mashed potatoes. The yolk-rich noodles, rolled and cut with a knife, are dried out for some hours at room temperature. That way, they become strong enough to withstand a long boil during which they soak up the flavors of the roasted turkey stock, going tender and sticky-edged. The stock reduces, until it's somewhere between soup and a thick, shining gravy. Noodle purists would never put turkey meat in the dish, but the day after Thanksgiving, when there's often a little left over, it's hard to imagine a better place for it to end up. Consider it optional.
Peanut Butter Ice Cream
Saks' Signature Cheesecake
Strawberries With Brown Butter Shortcake
This recipe came to The Times from David Guas, a New Orleans chef. He substitutes a spongecake enriched with browned butter for crumbly shortcake. And instead of simply seasoning raw berries with sugar, he cooks them lightly over steaming water with orange zest, which fills the kitchen with the smell of warm, simmering fruit.
Mint or Basil Ice Cream
Blackcap Pudding
Lora Brody's bete noire (A special chocolate cake)
Apples With Calvados and Ice Cream
Salty-Sweet Peanut Butter Sandies
This modern classic is reverse-engineered from a cult cookie at City Bakery in Manhattan. They are saltier, richer and tangier than the usual crisscross rounds, thanks to updated ingredients like sea salt, cultured butter and brown sugar. And like any good “sandy” cookie, they have a soft, crumbly texture that melts away on first bite.
Salted Butter Caramels
Candy can be made by cooks of all skill levels, as long as they don't mind standing and stirring for what can seem like an eternity (but is really only 20 to 30 minutes).
Pistachio Ice Cream
Cornmeal Lime Shortbread Fans
Buttery and crisp, with an appealing texture from the cornmeal, these shortbread cookies are baked in a round tart or pie tin, then cut into wedges to resemble slim fans. The lime juice in the glaze cuts the sweetness and echoes the zest in the dough. (You can also use lemon, orange or grapefruit — or a combination instead of lime, if you prefer.) The cookies keep for up to two weeks when stored airtight at room temperature, and freeze very well.
Coconut Ice Cream
Cinnamon Ice Cream
Maple Leaf Rag Sundae
This recipe came to The Times in 2011 from the Franklin Fountain in Philadelphia’s Old City, where the Maple Leaf Rag sundae pays homage to Scott Joplin’s 1899 composition with maple syrup, walnuts, crushed pineapple and house-made banana ice cream. It’s easy to make it home, because the recipe doesn’t require homemade ice cream (although it wouldn’t hurt.) And most of the pieces can be made ahead of time.
Kaya Toast
In Malay, kaya translates to rich, which perfectly describes this toasted bread spread with custardy kaya jam and cold salted butter. Kaya toast is popular throughout Malaysia, Singapore and other regions of Southeast Asia where pandan, the star ingredient, grows as a tropical plant with palm-like leaves. Kaya jam is made with fresh pandan, coconut milk, palm sugar and lots of eggs, which make it creamy. In this version, adapted from Kyo Pang, the founder and the executive chef of New York City’s Kopitiam, milk bread slices sandwiching kaya jam come with soy-seasoned half-boiled eggs for dipping.
Strawberry-Coconut Ice Cream Cake
This is an impressive dessert that’s not at all difficult to prepare and doesn’t require an ice cream maker. For the best flavor, use sweet, ripe farm stand berries: They should really smell like strawberries. The whipped cream and a touch of vodka help keep the mixture from forming ice crystals — up to a point. You’ll still want to make this cake the day before you plan to serve it, since its texture is best in the first 24 hours and it can take up to six hours to freeze.
Brownie Ice Cream Sundaes
The ice cream sundae has shed its youthful, frivolous shell. This is a balanced, thoughtfully constructed dessert, something that nourishes the intellect and the palate, not just the pangs of the stomach.
